So what do you know about edible insects?
“Insects edible?” you ask. “Maybe for some people. But not for me.”
It’s definitely hard to overcome our innate aversion to creepy crawly things. Even the idea of insects in the same cabinet that our food is in disgusts us.
Insects are repulsive. Squirmy. A sign of filth and uncleanliness. Why would anyone eat them?
Despite this, relatively little is known about insects as a food source. We are aware of their nutritional value, and the requirements for raising them.
But are they really safe to eat? And can we get past the yuck factor?
Let’s explore the good, the bad, and the ugly when it comes to the world of edible insects.
Eating bugs, as gross as it seems, benefits our bodies and our world in many ways.
You may be surprised to learn that edible insects are really very good for you!
The protein content of an insect is 20-76% of dry matter, depending on the insect’s type and development stage .
For example, one 3.5 ounce portion of grasshopper typically contains between 14 and 28 grams of protein.
This translates to 25-60% of your recommended daily allowance...from just one small serving of food. 
The same size serving of red ants also yields about 14 grams of protein, as well as a whopping 71% of the recommended daily allowance of iron. Crickets, beetles and caterpillars are great sources of these nutrients as well.
First of all, protein is life. And that’s no exaggeration. 
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It’s the basic building block of every part of your body. Muscles, bones, and skin all count on protein to grow and to repair themselves.
That’s why athletes and bodybuilders go to any lengths possible to fill themselves with it. Shakes, vitamin supplements, and protein bars are popular ways to try to fill in the protein gap.
Protein paired with iron is a true “power couple.” These nutrients combine to form hemoglobin, which is needed to move oxygen to your blood cells.  Iron also builds your immune system, and protects your body from anemia.
As we saw above, protein is an essential nutrient for human survival. So the best use of the earth’s land, water, and other resources is the production of food that provides it.
Beef is generally considered an excellent source of protein and other valuable nutrients. But in fact, 100 grams of beef yields around the same amount of protein as crickets. 
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Producing this mere 1 kg of beef also takes a toll on our resources. The process requires an average of about 15 liters of water, in addition to the water used to grow food for the cattle to eat. Raising the same amount of mealworms uses about 4 liters, a full 9 liters less than each kg of beef.
According to a 2006 report of the U.N.’s Food and Agriculture Organization (FAO), the raising of livestock accounts for the use of 70% of agricultural land use worldwide. Insect farming requires a very small space in comparison.
It’s no secret that a rapidly expanding population is straining the earth’s resources.
In 1800, the world population reached one billion. In a mere 130 years after that, this number doubled itself to reach 2 billion. And it has only picked up speed since then. The world population is estimated to reach 10 billion by 2055. 
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Feeding these burgeoning numbers of people poses a challenge even now. The Food Aid Foundation  estimates that one out of every seven people in the world are hungry, meaning they do not access to the nutritious food needed to live a healthy life.
Poor nutrition causes almost half the deaths worldwide of children under the age of five.
We are facing world hunger in spite of the fact that the earth presently produces more than enough food to feed everyone .
As the population continues to explode and supplies of available land and water diminish, the problem is only going to worsen. Some sources estimate that the world may no longer produce enough food for everyone as early as 2030, unless dramatic change happens.
The large-scale farming and eating of insects offers a ray of hope in this bleak prognosis.
Requiring very little land and water use, and providing so many of the nutrients needed for life, they may be our best chance to avoid this disaster.
On top of this, children are much more open towards the idea of eating bugs then we are.
When it comes to producing insects for food, edible insects could level the playing field.
Farming insects does not require a lot of land or expensive machinery. Even the poorest segment of the population in our least developed countries can do it and make a profit.
Insect farming can also provide a stable income to established farmers, who can earn net incomes of between $5000-$10,000 a year in countries where the average gross income is about $5640 per year .
Empowering so many underprivileged members of the global economy is a huge societal benefit of the edible insect industry.
Edible Grasshoppers (Oxya Yezoensis Sp). a.k.a. Rice-field grasshoppers.
We select only the freshest grasshoppers from GAP certified farms. They are cleaned, microwave dried and seasoned for a fresh taste and crispy texture. Our grasshoppers are packed in a special foil pouch with an oxygen absorber to keep them fresh for one year or more.
There are approximately 12 or more grasshoppers per packet. Net Weight 15g.
Ingredients: Grasshoppers, Salt
Allergen Warning: Crustaceans
Bag of salted ready-to-eat Jamaican Crickets (Gryllus assimilis Sp).
Our crickets are raised on GAP certified farms. They are fed a healthy diet of mixed grains and vegetables and raised in clean hygienic conditions. They are processed at our GMP/HACCP accredited factory. Our crickets are 100% natural, no preservatives, artificial colors or flavours have been added. A single 15 gram packet of crickets contains a whopping 10.5g of protein. They are also a good source of Vitamin B2 and iron.
Our crickets are regularly lab tested to ensure they meet international food safety standards.
Ingredients: Microwave dried crickets (Gryllus assimilis Sp), Salt.
Weight: 15g Net
Shelf life: 1 year from date of manufacture.